基于Illumina Miseq高通量测序技术探究藏茶发酵过程中微生物菌群变化

Analysis of Microbial Flora Changes during Fermentation of Tibetan Tea by Illumina MiSeq High-throughput Sequencing Technology

应用Illumina Miseq高通量测序技术,研究藏茶毛茶(MC)、发酵阶段(S1~S5)及成品茶(S6)中的微生物的多样性与群落结构,并从成品茶(S7)中分离纯化出三株优势曲霉进行鉴定。结果表明,在S1~S5阶段,真菌丰度和多样性先降低后增加,而细菌丰度和多样性先增加后减少;β多样性分析表明,S1~S5阶段藏茶中微生物组成趋于相近,而毛茶与成品茶均与S1~S5阶段有明显区分。优势真菌为子囊菌门曲霉属,经分离纯化鉴定为冠突曲霉、泡盛曲霉和米曲霉;细菌以变形杆菌、厚壁菌、放线菌和拟杆菌为优势菌,发酵全过程无稳定的优势细菌。

IIllumina Miseq high-throughput sequencing technology was used to analyze the microbial diversity and community structure of Tibetan tea of raw tea(MC),fermentation stage(S1~S5)and finished tea(S6),and three dominant Aspergillus strains were isolated and purified from finished tea(S7)for identification.The results showed that in the S1~S5 stage,the abundance and diversity of fungal communities first decreased and then increased,while the abundance and diversity of bacteria communities first increased and then decreased.βdiversity analysis showed that the microbial composition of Tibetan tea in the S1~S5 stage tended to be similar,while the crude tea and finished tea were significantly different from those in the S1~S5 stage.At the phylum level,ascomycetes were predominant,and at the genus level,Aspergillus was dominant.After isolation and purification,Aspergillus cristatus,Aspergillus awamori and Aspergillus oryzae were identified from Tibetan tea.Proteus,firmicutes,actinomycetes and Bacteroides were the dominant bacteria,and there were no stable dominant bacteria in the whole fermentation process.